I did follow the advice / reviews of others and used 2 cans of garbanzo beans and red pepper. Then I also added a 12 oz jar of roasted peppers. ( drained) I now have the best spicy roasted red pepper hummus !! With adding the roasted peppers I did not have to add any extra fluid. Definite keeper!!

Reviewer:

This recipe is very similar to my Greek mother’s recipe with some minor differences: my mom usually drains the beans but saves some liquid in case the dip turns out dry (which it almost always does). She also adds 2 teaspoons more of lemon juice and a little bit of olive oil directly to the food processor. The rest is exactly the same. I love this dip with pita chips and makes a perfect appetizer along with tabbouleh.

Reviewer:

Very yummy. This was my first try at making hummus. I did not add as much tahini (which I made myself, too), figuring I could add more after tasting. I stuck with just a couple of large teaspoons. I added cumin, fresh basil and a small jar of marinated artichokes. Next time, I'll try lime juice instead of lemon, just for a slight change.

Reviewer:

This is a nice, basic way to start making humus. I make is a lot with my 4 year old. It's quick, a good base, and you can easily add more to this base. I make my own beans, which I feel makes it taste even better. Roasted garlic is also a nice touch.

Reviewer:

Are you wondering why your hummus tasted sour? Why it doesn't taste like the dreamy smooth creamy deliciousness you had in Jerusalem? Yes, it has the tangy sourness of the store-bought stuff, but that's not what we're aiming at here. We are looking for the real deal. And this tastes different because you need to put in A LOT more tahina and olive oil. And, p.s. a little trick for fluffy creamy hummus is a bit of seltzer.

Reviewer:

Great basic recipe. I encourage everyone to be creative and experiment with this one. I used 1 cup of dried garbanzo beans, which I soaked and cooked till tender (you can easily Google to find directions of how to do this). I would much rather do this than used canned beans - the cans contain BPA. I didn't have any fresh parsley, so I added 1 tsp of dried to the mix. I did add some cumin - maybe a 1/2 - 1 tsp or so, and a good size hunk of roasted red pepper or 1 fresh red bell pepper, cored and cut into chunks. I increased the garlic as well - about 2 to 6 cloves can be used depending on your taste. I also added a dash or two of smoked paprika to the mix. I used the juice of two lemons rather than the 1/4 cup called for in the recipe. Delicious and very satisfying.